Johnsonville Beer Brauts

Found these for $2.50 for a package of six at Wal-Mart. They say they have Miller beer in them.

Grilled them last night and served them with some good soft honey wheat rolls with saut. onions and spicy mustard. They were pretty good and I will definitely buy them again. Everyone in the family seemed to enjoy them.

Testimonial............. Johnsonville brats are my favorite! Ann Peeples(living in Milwaukee, roadfood compadre) ranks J'ville's right at the top of her list!!!!!!!!! Annie knows her sausages! They're delicious if you prep. with loving care. Dennis in Cary, simmer the brats in PBR, onions, spices, etc.until plump and juicy.

I Found those same brats at a surplus food outlet here in West Michigan back in late January They had cases of them in their freezer for $1.10 for the package of 6 all marked with a 02/25/09 sell date if not frozen. They are precooked so only need to be thawed and crisped up

I bought 6 packs of them but I haven't fired up the grill yet to try them out but they did sound good and the price was great.

Johnsonville makes an excellent product. the only negative is their high fat content. But, you only live once. Try their Italian sausages, too.

My neighbor simmers them in beer and then finishes them on the BBQ..try them with French's horseradish mustard..Take some kraut and add some caraway seeds and onions..Good eating!

Johnsonville brats aren't bad at all, and if one doesn't have access to better ones they're fine. I find that simmering brats of any type in beer with sliced onions before browning them on the grill really gets the job done.

I agree, Mr.Hoffman-I have had better at my local butcher-but I have to drive a ways to get them.I think, however, if you can get them, their Italian sausage is better... Thanks Baah Ben-we agree!!! And by the way, just to be a food snob, they are spelled Brats-not Brauts....

I have to admit I have only grilled mine and never simmered. But to each his own is how I see it. I do plan to try simmering half before grilling and do the other half straight up grilled. I'll have to see which way I prefer.

I know why you use the simmer crutch. But experience shows that grilled bratwurst are superior without it.

I grilled (only) bratwurst for years, until I learned the proper way to do them -- simmer first to cook them through, and then grill them to brown them up. And if you don't mind I'll not shut up. Not for you and not for anyone.

I think I will simmer my turkey brats in Shiner Bach, onions, and jalapenos next time... and then broil them. That might be the proper Texas way to do turkey brats? Na, simmer and then grill over Mesquite. :~) Joe

I Found those same brats at a surplus food outlet here in West Michigan back in late January They had cases of them in their freezer for $1.10 for the package of 6 all marked with a 02/25/09 sell date if not frozen. They are precooked so only need to be thawed and crisped up

Shen, if the OP is referring to these brats and you have the same ones they're definitely not precooked. You might want to doublecheck to avoid any kind of unpleasant surprise." />

Johnsonville's recommended use of beer while cooking can be found here. I personally prefer to either smoke bratwurst or grill it over lower heat; it's not necessary to char the casing in order to cook it all the way through.

I Found those same brats at a surplus food outlet here in West Michigan back in late January They had cases of them in their freezer for $1.10 for the package of 6 all marked with a 02/25/09 sell date if not frozen. They are precooked so only need to be thawed and crisped up

Shen, if the OP is referring to these brats and you have the same ones they're definitely not precooked. You might want to doublecheck to avoid any kind of unpleasant surprise." />

Johnsonville's recommended use of beer while cooking can be found here. I personally prefer to either smoke bratwurst or grill it over lower heat; it's not necessary to char the casing in order to cook it all the way through.

For what it's worth I never simmer before grilling and I usually only cook brats for a crowd as not everyone in my family likes them. I put them on a nice hot grill and get them nice and brown and crispy and then while they are still slightly under cooked i put them into an aluminum disposable pan that is filled with beer, butter and onion that has been sitting on the grill. This way I can cook in smaller batches and toss into the pan.. And when I am all done grilling the brats and they have "simmered" on the Q' for a little bit. Everyone can dig in and eat at the same time and I am already done grilling and can enjoy the company.

A pet peeve of mine is my local grocery store's meat counter and their store made brats. Their stright up normal brat is pretty decent. But they also sell along side of it their "Taco Brat", "Chipolte-Lime Brat", "Teriyaki Brat", and the seasonal "Pumpkin Spiced Brat".

As horrific as they sound, I had to try them out of sheer morbid curiosity. I tried to keep an open mind and open palate too. I seriously did.